Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 rib-eye steaks (12 oz each)
- 2 cloves garlic, minced
- 3 tablespoons Worcestershire sauce
- 1 teaspoon dried oregano flakes
- 1 tablespoon vegetable oil
- 1/3 cup sour cream
- 2 tablespoons prepared horseradish
- 1 dash Tabasco sauce
- oil (to cover bottom of pan)
- salt and pepper (to taste)
Directions
Combine garlic, two tablespoons of the Worcestershire sauce, oregano, and oil in a small bowl.
Rub mixture onto steaks and refrigerate for one hour.
Heat a small amount of oil in a large heavy-duty skillet over high heat.
When the oil is hot, add steaks and sear on one side until well browned.
Flip the steaks over and sear until meat is cooked to desired doneness.
Combine sour cream, horseradish, one tablespoon Worcestershire sauce, and Tabasco.
Place steak on plate and spoon horseradish sauce over steak.
Salt and pepper to taste.